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Sprouts Jowar Dosa is an instant Protein rich, Gluten Free, Vegan Dosa made with combing sorghum flour with nutrient-rich sprouts. Makes for a healthy breakfast / brunch option.

Sprouts Dosa with Jowar | Sorghum dosa with sprouts  

Kalyani
Sprouts Jowar Dosa is an instant Protein rich, Gluten Free, Vegan Dosa made with combing sorghum flour with nutrient-rich sprouts. Makes for a healthy breakfast / brunch option. 
5 from 11 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine South Indian
Servings 8 servings

Equipment

  • Pots and Pans
  • Tava / Skillet
  • Ladle

Ingredients
  

  • 2/3 cup Mung sprouts
  • 1/2 cup Chickpea Sprouts add soaked n drained channa too if you don’t have channa sprouts
  • 2 handfuls spinach washed and chopped
  • 1 cup Jowar flour
  • 1/4 cup rice flour
  • 1.5 tsp salt
  • 1 inch Ginger
  • 1/2 tsp Black pepper
  • 3 green chillies adjust spice
  • 1 tsp Cumin jeera powder
  • 1 handful coriander washed and chopped
  • 2 TBSP oil to make the dosa
  • 2/3 cup water or as required
  • 1/4 cup onions chopped, optional for topping

Instructions
 

  • In a blender / Mixer grinder, pulse together both the sprouts and the flours.
  • Now add 1/2 -2/3 cup water, all the ingredients except oil and blend to a smooth, flowing batter.
  • Cover and rest for 15 mins.
  • Heat a cats iron / dosa tava
  • Take 1-2 tadles of dosa and spread evenly to a thin dosa.
  • Drizzle oil around the sides,
  • If using chopped onions, top on the dosa now. Cook on medium flame.
  • Once the dosa is cooked golden brown around the edges, serve hot with any chutney / sambhar
  • This dosa is cooked only on one side
  • If you are making thick small pancakes like the images above, you need to cook it on both sides.  
  • Addition of onions are optional, so you can skip it
  • Be sure to mix the batter well every time before making the dosa as the flour / protein tends to settle at the bottom.

Notes

Tips and tricks to make a great Sprouts Jowar Dosa:
  1. If using refrigerated sprouts, bring the required quantity to room temperature and then use
  2. If you dont use / dont have Jowar flour, use normal atta (wholewheat flour). But the Dosa wouldn’t be Gluten Free then
  3. Rice flour is added to make the dosa little crispy
  4. Be sure to cook the dosa on medium-high flame. Else it will either burn or undercook
  5. Amount of water depends on the quantity and quality of your flour
  6. Be sure to mix the batter well every time before making the dosa as the flour / protein tends to settle at the bottom.
Keyword Breakfast, Dosa, Gluten Free Vegan, Instant Dosa varieties, Mung Beans, Sprouts Dosa, Sprouts Recipes
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